| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Main dish, Vegan, Chinese |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Cornstarch |
| 1/2 |
c |
Vegetable stock |
| 1 |
ts |
Chili paste with soy bean |
| 2 |
tb |
Chinese thin soy sauce |
| 1 |
tb |
Sesame oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Vegetable oil |
| 3 |
|
Garlic cloves peeled and minced |
| 1 |
ts |
Very finely minced ginger |
| 3 |
|
Scallions very finely sliced into rounds, including 3/4 of the green |
| 1 |
lb |
Bean curd cut into 1-inch cubes |
INSTRUCTIONS
Prepare the sauce. Put the cornstarch in a small bowl. Slowly add
the vegetable stock, mixing as you do so. Now add the chili paste,
soy sauce, sesame oil, salt, and sugar. Mix again. Set the sauce
aside.
Heat the vegetable oil in a wok over a medium high flame. When hot,
put in the garlic and ginger. Stir and fry for 5 seconds. Put in
the bean curd. Stir and fry for 1 minute. Turn heat to low. Stir
the sauce and pour it over the bean curd. Mix gently and bring to a
simmer. Let the sauce thicken, stirring gently every now and then as
it does so.
Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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